Tomato and Hearts of Palm Salad


  • 3 cups cherry tomatoes, sliced in half
  • 1 15-ounce can hearts of palm, drained and sliced into ¼ inch rings
  • ¼ cup thinly sliced or shaved red onion
  • ¼ cup chopped Italian parsley
  • ¼ cup vegetable oil
  • 1½ tablespoon red vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  • Combine tomatoes, hearts of palm, red onion and parsley in a large bowl. In a small bowl, mix the vegetable oil, vinegar, sugar and salt and pepper until sugar is dissolved. Pour vinaigrette over tomato mixture and gently mix. Add more salt and pepper to taste. Serve at room temperature.